Salmon Wrap

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https://youtu.be/mz4mIaiWf9s

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Salmon Wrap Recipe Final.pdf

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Prep Time: About 1-2 hours to marinade; approximately 30 minutes to chill rice and salmon (optional). Cook time: Approximately 30-35 minutes.

Total Time: Approximately 2-3 hours.

Ingredients:

1 pound of Salmon cut into two 8 ounce pieces

1/2 cup of Sesame dressing

2 tablespoons of olive oil (for cooking)

2 English Cucumbers

1/2 cup of Rice wine Vinegar

3 tablespoons of Sugar

2 cups of long grain white rice (or rice of your choice)

2 tablespoons of butter (or coconut oil)

2 tablespoons of olive oil

1/4 cup nutritional yeast (optional)

1/2 teaspoon cayenne pepper (optional)

1/2 small white onion finely chopped

1-2 cloves of garlic minced

3 cups of vegetable broth (or any broth)

1.5 teaspoons of salt

Handful of Mixed Greens (or greens of your choice)

1/2 of a small grated carrot

Chipotle mayo (optional)

Tortilla or Wrap (I used a 13.5 inch wheat tortilla; use what works for you)

Directions:

Step 1: Cut your salmon in half and place it inside of a plastic container.

Step 2: Add enough sesame dressing to cover the salmon (about 1/2 cup), cover the container, and let it marinate for at least an hour (I prefer overnight but don't exceed 24 hours).

Step 3: While the salmon is marinating, thinly slice (so they look like thin coins) your cucumber with a mandolin (or if you're using a knife, try your best to cut them at the same thickness).

Step 4: In a bowl add the rice wine vinegar and sugar and mix together until the sugar has dissolved.

Step 5: Add the sliced cucumbers to the vinegar and sugar mixture and stir.

Step 6: Add the cucumber and vinegar mixture to a mason jar and place in the fridge to marinate for an hour (I prefer to let this sit overnight as well).

Step 7: In a rice or pressure cooker add your rice, butter (or coconut oil), olive oil, nutritional yeast, cayenne pepper, onion, garlic, salt, and broth. Stir to combine the ingredients and set your pressure cooker on the rice setting to cook.

Step 8: Once the salmon has marinated for an hour (or overnight) get a pan and heat over medium-high heat.

Step 9: Add two tablespoons of olive oil to the pan.

Step 10: Place the salmon on the pan and cook until golden brown (about 3-4 minutes per side).

Step 11: Turn the stove off and remove the salmon from the pan and onto a plate. Chill your rice and salmon (optional).

Step 12: Get a large tortilla of your choice (I used a 13.5 inch wheat tortilla). Heat up a large skillet on medium heat and warm up your tortilla.

Step 13: Once your tortilla is warm remove it from the skillet and place it on a large cutting board or surface.

Step 14: Add your greens, carrots, rice, salmon and cucumber to the tortilla. Chipotle mayo is optional but it adds a very complimentary flavor.

Step 15: Wrap all of your ingredients in the tortilla.

Step 16: Cut your wrap in half and enjoy.